Chinese · Starter · Medium
Crab Rangoon
Crisp wonton purses filled with creamy crab and scallion filling. The beloved takeout appetizer, better fresh from your fryer.
The whole recipe in 60 seconds
Crab Rangoon, in 5 ideas
- Room temperature cream cheese mixes smoothly, cold cream cheese stays lumpy
- Do not overfill or the seal fails and the filling leaks into the oil
- Pinch the purse tops firmly, they like to pop open in hot oil
- Fry until golden, not pale, for maximum crunch
- Serve within minutes, the crisp fades fast
What you need
Ingredients
- 8 oz cream cheese, softened
- 6 oz crab meat (or imitation crab), chopped
- 2 green onions, minced
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- 24 wonton wrappers
- Vegetable oil for frying
- Sweet chili sauce for serving
How to make it
Directions
- Mix the cream cheese, crab, green onions, soy sauce, garlic powder, and Worcestershire until smooth.
- Place a teaspoon of filling in the center of each wrapper.
- Wet the edges, gather the corners up, and pinch firmly to seal into a purse shape.
- Heat 2 inches of oil to 350F. Fry in batches 2 to 3 minutes until golden and crisp.
- Drain on a wire rack and serve hot with sweet chili sauce.
Money saver. Imitation crab works great here and costs a fraction of real crab meat for this creamy filling.